Pineapple & Orange Swiss Roll

This recipe was an adoption from a Apricot & Orange Roulade recipe, as I had some fresh pineapple on hand – it would be great with any type of fruit puree! At only 70 calories per serving, the cake is light, tropical tasting, and a great way to have some fruit with dessert! I would suggest unrolling the cake and adding the puree shortly before serving – otherwise the cake will absorb the juice from the puree and make the cake soggy.

Ingredients:

For the Cake…

4 Egg Whites

0.5 cup Splenda (or white sugar)

0.5 cup All Purpose Flour

Grated Rind of 1 Orange

3 tablespoons Orange Juice

For the Pineapple Puree …

1 small Pineapple
(You can also use canned pineapple chunks if fresh pineapple is not avaliable or convenient)

Method:

For the Cake…

Preheat the Oven to 400F (200C)

Line a 9 x 13″ swiss roll tin with parchment paper. Lightly grease the paper with some baking spray

Beat the egg whites with an electric mixer until they begin to form peaks. Gradually add in the splenda/sugar while continuing to beat.

Fold the flour, orange rind and orange juice into the egg whites

Spread the mixture evenly into the prepared tin

Break for approximately 15 minutes (until the cake is lightly brown)

Turn out the cake onto another piece of parchment paper. Peel the parchment paper off the bottom.

Loosely roll up the cake into a swiss roll (with nothing inside) and let it cool

For the Pineapple Puree Filling…

Core and peel the pineapple. Roughly chop it into chunks

Place the chunks in the blender and puree until smooth

Optional: If you prefer the puree to be sweeter, you can add some splenda/sugar (or alternatively try simmering the puree for about 5 minutes on the stove top)

Once the cake has cooled, carefully unroll it and spread a layer of the pineapple puree over its top (don’t spread all the way to the edges or it will overflow). Carefully (and loosely) roll the cake back up again. Make sure the cake is sitting ontop of the seam.

Spread any extra pineapple puree over the top of the cake, or alternatively, serve it along side the sliced roll

Nutritional Information(based on six slices with puree topping):

Calories: 70
Fat: 0.3 g
Carbs: 13.6g
Fiber: 0.6g
Protein: 4.2g

(Based on “Apricot and Orange Roulade” from The Ultimate Low Fat Baking Cookbook)